These are a lovely canapé to serve with a glass of fizz on New Years Eve. It’s best if they are made at the very last minute as you don’t want the salmon to turn opaque and cure too much. Although I used spring onion in mine, I think that shallot is actually a better option at this time of year and will give the final recipe more flavour. This mixture is also lovely served as a terrine - the perfect starter on NYE
INGREDIENTS
500g very fresh salmon loin - finely diced
3/4 avocado - finely chopped
3 spring onions or 1 banana shallot finely chopped
1 tablespoons finely chopped dill
Juice 1/2 lemon
2 tablespoons extra virgin olive oil
Salt & pepper
1 small/medium loaf ciabatta - thinly sliced
METHOD
Preheat the oven to 210 degrees.
Toast your bread for 5-8 minutes in the oven. Keep a look out as it can colour quickly depending on your oven. Remove and allow to cool completely.
Mix the tartare ingredients in a bowl and add to the roasts. Serve immediately or the salmon will turn opaque as it continues to cure from the lemon.